Grilled Sirloin Cap Roast With Harissa Crema, Mexican Creamed Corn, and Vinegar Slaw
A tender and flavorful grilled sirloin cap roast topped with rich and creamy harissa crema and served with a side of buttery Mexican creamed corn and tangy vinegar slaw.
Servings: 8 servings
Ingredients
Sirloin Roast Rub
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
Harissa Crema
- 1 cup sour cream
- 2 tablespoons harissa paste
- 2 teaspoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- Juice of 1/2 of a whole lime
- Salt
- Pepper
Vinegar Slaw Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon agave nectar or honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon kosher sale
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
Vinegar Slaw
- 16 oz. coleslaw mix
- Vinegar slaw dressing
- 1/3 cup minced green onions
- 3 medium red radishes, sliced thinly with a mandolin
- 2 tablespoons cilantro, coarsely chopped
- Juice of 1/4 of a whole lime
- Salt
- Pepper
Mexican Creamed Corn
- 1 20 oz. tray Omaha Steaks Steakhouse Creamed Corn
- 1/2 cup Parmesan cheese, freshly grated
- 1/3 cup yellow onion, small diced
- 1/3 cup green onion, small diced
- 1 large jalapeño, minced
- 3 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon paprika
- Salt
- Pepper
Sirloin Cap Roast
- 1 2.25 lb. Omaha Steaks Sirloin Cap Roast
- Sirloin roast rub
- 2 tablespoons grapeseed oil
Instructions
Sirloin Roast Rub
- Place all ingredients in a small bowl and whisk until fully incorporated.
Harissa Crema
- Place all ingredients in a small bowl and whisk until fully incorporated; season to taste with salt and pepper.
Vinegar Slaw Dressing
- Place all ingredients in a small bowl and whisk until fully incorporated.
Vinegar Slaw
- Place all ingredients in a large bowl and mix with spatula or spoon until fully incorporated; season to taste with salt and pepper.
Mexican Creamed Corn
- Thaw creamed corn in refrigerator overnight.
- Turn oven broiler on low; add olive oil to a medium-sized cast-iron pan and bring to medium-high heat on stovetop.
- Add butter, yellow and green onions, jalapeños, and garlic to pan with pinch salt and pepper.
- Sauté for about 1 minute until vegetables are tender and slightly browned.
- And thawed cream corn to pan and sauté with the rest of ingredients for about 5 minutes until piping-hot and bubbling; season to taste with salt and pepper.
- Grate Parmesan cheese on top of creamed corn in cast-iron pan, then lightly dust with paprika.
- Broil for 3 to 5 minutes until top of creamed corn is slightly browned and cheese is melted; serve hot.
Sirloin Cap Roast
- Thaw sirloin cap roast in refrigerator overnight.
- Remove from refrigerator and pat dry with paper towels, then use a sharp knife cut a crosshatch pattern into the fat layer without cutting into the meat and rub down with grapeseed oil.
- Generously season roast on all sides with sirloin roast rub and let come to room temperature over about 40 to 45 minutes.
- Pre-heat grill to 250 degrees Fahrenheit indirect heat.
- Place thermometer probe in the center-most thickest part of roast and cook until 15 degrees below desired doneness for medium-rare (130 degrees Fahrenheit); this should take about 40 to 45 minutes. For different steak doneness, refer to the Omaha Steaks cooking chart.
- Remove roast from grill and increase grill temperature to 550 degrees Fahrenheit direct heat.
- Place roast back down on grill fat-cap-side-down for about 1 minute until browned sear forms; flip roast meat-side-down and sear for about another minute until browned; sear each edge about 30 seconds per side until browned; roast should be 5 degrees below desired doneness at this point.
- Remove roast from grill and rest on cutting board for 15 minutes before slicing against the grain.
- Serve with harissa crema.